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. 2 Sheets-Sheet 1.

H. STOLLWERGK. 000mm APPARATUS.

Patented May 15,1883.

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H. STOLLW-EROK.

. 000mm APPARATUS. No. 277,804. Patented May-15,1883.

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N. PETERS. Pho'o-Liihagraphor. Washington, D. c.

UNITED STATES PATENT OFFICE.

HEINRICH STOLLW'ERGK, OF COLOGNE, PRUSSIA, GERMANY, ASSIGNOR TO GEBR STOLLVVERGK, OF SAME PLACE.

COOLING APPARATUS.

SPECIFICATION forming part of Letters Patent No. 277,804, dated May 15, 1883. Application filed January 2, 1883. (No inodel To all whom it may concern Be itknown that I,HEINRICH S'roLLwEnoK, ot' the city of Oologne'onthe-Rhine, in the Kingdom ofPrussia, and German Empire, have invented certain new and useful Improvements in Apparatus for Cooling Chocolate, Cocoa, and other Articles, of which the following is a specification.

The object ofiny invention is to provide means 't'orcooling chocolate, cocoa, &c., to such a degree as may be found desirable by the action of a continuous current of dry air, in order to avoid the objections generally resulting from the use of such means of cooling as have heretofore been employed for similar purposes, such as bringing into damp cellars the chocolate or other articles to be cooled, or submitting said articles to the action of ice, 850.

In the drawings forming part of this specification, Figure 1 represents a vertical longi-' L is a cooler consisting of a large case or box situated in any room of a building, and communicating on one side with a ventilator, D, having the pulley E, and on the other side, by means of a suitable conducting-pipe, G, with the cooling-cham her I, situatedin an y other room, H-say in the manufacturing-roomeven if the degree of temperature there prevailingshould be rather ahigh one. The cooler L contains a system of water-pipes, F, through which a current ofwater or other liquid or fluid flows, having such a temperature as, according to the season of the year, will either raise or lower the temperature in the cooler L to the desired extent, which for the cooling o t chocolate would be about 54 Fahrenheit. The conductingpipe G, near its other end, diverges into several branches, G, entering the coolingchamber I at difi'erent points and from differ- V This cooling-chamber I, which may ent sides. extend through the wall into another room, P, consists of a large closed case or box, which at the same time may be used as a table, and contains a number of band or chain rollers, K K L L, over which endless bands M or endless chains M run from one end, Q, of the cooling-chamber to the other end, R, of the same, the said bands or chains being laterally connected with each other, or supported bynieans 55 of straps or rods N, on which plates O, of tin, may be placed, containing the. chocolate or other mass to be cooled.

Having thus described my improved cooling apparatus, will now proceed to describe its operation.

The ventilator 1), which may be run either by hand or by power conveyed to pulley E, blows the air into the cooler L where it passes between the coils of the waterpipc F in the 6 direction indicated by arrows at. Through this \vaterpipc a current of water runs, which is given such a temperature as, according to the season of the year, will either raise or lower the temperature of theairinthecooler to about 54 Fahrenheit, this being the most suitable temperature for cooling chocolate and cocoa. The said air then passes up through the conducting-pipe G, entering the cooling-chamber I from difl'erent sides through thebranches G. The chocolate at Q, being placed on the band M or endless chain M, in plates of tin O, is slowly conveyed from that end, Q, of the cooling-chamber to the other end, B, by rotating the band or chain rollers by means of cranks or otherwise, and is thus thoroughly cooled, the current of dry, cool air which enters through the branches G of the conductor-pipe G strikin g the chocolate or other mass-from all sidesthat is to say, from the front side in one half 8 of the coolin g-chamber, and from the rear in the other half. Arrived at the end It, which, as already stated, may be in some other room of the same building--say the store-rOom-the chocolate is taken out of the cooling-chamber in a thoroughly-cooled state and stored away, the air from the coolin g-chamber escaping from both ends of the latter at a temperature of from 57 to 66 Fahrenheit, due to the warmth taken from the now cooled mass.

A break made in a piece of chocolate taken from the cooling-chamber of myimproved apparatus will show the natural color of, the chocolate, while chocolate cooled by the apparatusor other means hitherto employed will 10o generally show a whitish-brown break, due partly to the dampness'of the air employed for v cooling and partly to the impossibility ot'securing and steadily maintaining exactly the requisite degree of temperature required.

By the use of my improved apparatus a continuous flow of dry air of any desired temperature is maintained, while at the same time it shows this advantage, that it can be situated in any part of a building'not necessarily in the cellar, as h.eretotore--and that the desired temperature can be secured and maintained at all times, regardless of the different seasons of the year.

Heretofore adryingapparatus has been composed of a chamber containing traveling belts for carrying the material to be dried, a coolingcha niber located against one side of and connecting with the drying-chamber, and containing a coiledvpipe, .into which a heating or cooling medium is introduced, and a fan for blowing airover the coiled pipe into the drying Therefore I do not broadly claim chamber. such features. In another instance a pipe having branches provided with nozzles or orifices has been located on the bottom wall of a drying-chamber under a series of drying-frames, such pipe connecting with a fan located in a separate compartment'for driving air through the pipe into the drying-chamber under the drying-frames; but such does not constitute my' invention.

Having thus described my improved apparatus, what I claim as new, and desire to secure by Letters Patent, is-- 1. An apparatus for cooling chocolate and similar substances, consisting of a closed cooling-chamber, I,-provided with means for supporting and shifting the material, a cooler, L containing a coil of pipe for the passage of a cooling-fluid, a pipe, G, connected at one end with the cooler, and having branches which.

means for supporting and shifting the chocolate or other material, a cooler, L situated in a compartment isolated from that which contains the closed cooling-chamber, and containing a coiled pipe for the passage of a coolingfluid, a pipe, G, connected at one end with the cooler, and having branches which communicate with the closed cooling-chamber by opening through the opposite walls thereof, and means for forcing air over the coiled pipe into the branched pipe, substantially as shown and described.

In testimony whereoflhave signed my name to this specification in the presence of two subscribing witnesses.

HE INRIO I I STOLLWE RGK.

Witnesses:

'II-I. PEI'IMANN, SAMUEL SPACKMAN. 

